Sweet-Potato Split-Pea Soup

This savory recipe is packed with vital nutrients including the hot nutrient of the day: fiber. Split-peas pack in a whopping 16.5 grams of fiber per serving! If you keep the skin on the sweet potato, that’ll add another 3 grams. That means just one cup of this hearty soup satisfies over 1/3 of your daily fiber needs. Go ahead and try it. We bet you can’t stop at just one!

Prep time: 15 min
Cook time: 2 hours
Ready in: 10 hrs 30 min
Makes: 6 servings

Ingredients:

• 2 1/4 cups dried split peas
• 3 stalks celery, chopped
• 3 carrots, chopped
• 2 onions, thinly sliced
• 1 sweet potato, diced
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pinch dried marjoram
• 1 1/2 quarts cold water
• 2 cups vegetable stock

Directions:

1. In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
2. Once peas are soaked, add onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
3. Add celery, carrots and potatoes. Cook uncovered slowly for 30 to 40 minutes, or until vegetables are tender.